The Pudding and Pastry Book

About this eBook

Author

Douglas, Elizabeth

Title

The pudding and pastry book

Original Publication

United Kingdom: Grant Richards,1903.

Credits

The Online Distributed Proofreading Team at www.pgdp.net (This file was produced from images generously made available by The Internet Archive)

Language

English

LoC Class

TX: Technology: Home economics

Subject

Puddings

Category

Text

Project Gutenberg

eBook-No. 68567

Release Date

July 19, 2022

Copyright

Public domain in the USA.

Contents

1. 1.The New Cookery Books
2. 2.THE NEW COOKERY BOOKS.
3. 3.The Pudding and Pastry Book
4. 4.Preface
5. 5.Table of Contents
6. 6.General Directions — Table of Measures
7. 7.Milk Puddings — Apple Tapioca Pudding — Bread and Butter Pudding — *Bread Pudding — Gâteau de Riz — Rice Cream — *Plain Rice Pudding — Rice Pudding with Apples or Raisins — *Rice Soufflé — Tapioca Pudding—I — *Tapioca Pudding—II
8. 8.Boiled Custards
9. 9.General Directions — Plain Custard — Caramel Custard — *Chestnut Custard — *Chocolate Custard — *Coffee Custard — *Tapioca Custard
10. 10.Baked Custards
11. 11.General Directions — Baked Custard (plain) — *Caramel Custard — Chocolate Custard — *Cocoanut Custard — Coffee Custard — *Crème Brûlée — *Crème Renversée — Lemon Custard
12. 12.Fruit Dishes — Baked Apples—I — Baked Apples—II — Baked Bananas — Flaming Peaches — Grated Pine-Apple — Miroton — *Rum Tutti Frutti — Stewed Fruit — Stewed Apples — *Stewed Figs — Stewed Peaches — Stewed Pears—I — Stewed Pears—II — Stewed Pears (White) — Stewed Prunes — Strawberries and Cream — Fruit Salad — Orange Salad — Orange and Cocoanut Salad — Pine Apple Salad
13. 13.Pancakes
14. 14.General Directions — Pancakes—I (French Receipt) — Pancakes—II (American) — Pancakes with Jam — *French Pancakes — Rice Pancakes
15. 15.Fritters
16. 16.General Directions — Batter for Fritters—I — Batter for Fritters—II — Fruit Fritters — Henriettes — Orange Fritters — Pine-Apple Fritters — Portuguese Fritters — Soufflé Fritters — Strawberry Fritters
17. 17.Omelets
18. 18.General Directions — Sweet Omelet—I — Sweet Omelet—II — Foam Omelet — Orange Omelet — Rum Omelet
19. 19.Baked Soufflés
20. 20.General Directions — Chocolate Soufflé — Coffee Soufflé — Maraschino Soufflé — Omelette Soufflée — Punch Soufflé — Soufflé Royal — Strawberry Soufflé — Vanilla Soufflé
21. 21.Soufflé Puddings
22. 22.General Directions — Almond Soufflé — Chocolate Soufflé — Chocolate Soufflé with Almonds — Cream Soufflé — Lemon Soufflé
23. 23.Hot Puddings — Albemarle Pudding — *Apple and Apricot Charlotte — Apple Custard — *Bread and Rum Pudding — *Cherry Pudding — Christmas Plum Pudding—I — Christmas Plum Pudding—II — *Dutch Apple Cake — Fig Pudding — Friar’s Omelet — *Gooseberry Pudding — Ginger Pudding — *Italian Mousse — *Little Citron Puddings — Marmalade Pudding — Mousse à la Mangara — Palace Pudding — *Pine-Apple and Rice Mould — Plum Pudding — *Strawberry Shortcake
24. 24.Sauces
25. 25.General Directions — Banana Sauce — Chocolate Sauce — Custard Sauce — Foam Sauce — Fruit Sauce — Golden Sauce — Golden Syrup or Molasses Sauce — Hard Sauce — Hard Sauce with Fruit — Jelly Sauce — Lemon Sauce — Melted Butter — Sabaillon — Whipped Cream Sauce — Wine Sauce—I — Wine Sauce—II
26. 26.Jellies — General Instructions — Calf’s Foot Jelly — Gelatine Jelly — Cranberry Jelly — *Claret Jelly — *Gelée Fouettée — *Lemon Froth — Maraschino Jelly — Orange Baskets — Orange Jelly — *Prune Jelly — Rhubarb Jelly
27. 27.Creams — *Bavarian Cream—I — Bavarian Cream—II — Chartreuse of Orange — *Chartreuse of Strawberries — *Chestnut Cream — *Chocolate Bavarois — Crème aux Fruits — Crème Hollandaise — Noyau Cream — *Orange Cream — Rhenish Cream — Rice Cream — Strawberry Cream — Strawberry or Raspberry Cream
28. 28.Cold Puddings — Charlotte Russe — Chocolate Blanc-Mange — Chocolate Meringue — Cornflour Pudding — *Cream Whip — Danish Pudding — *Ginger Pudding — Gooseberry Fool — *Lemon Soufflé — *Marrons à la Celestiné — Meringues — Milk Jelly — *Mousse aux Fruits Givrés — Orange Charlotte — *Pain aux Fruits — *Pine Apple Meringue — *Pines on Horseback — *Queen of Puddings — *Spanish Cream — *Strawberry Sponge — *King’s Soufflé
29. 29.Pastry — General Directions — Plain Pastry—I — Plain Pastry—II — *Plain Pastry Crust—III — *Puff Pastry — *Rich Crust—IV — *Short Crust—V — Biscuit Paste—VI
30. 30.Open Tarts and Tartlets — Almond Tartlets—I — Almond Tartlets—II — Chocolate Cream Tartlets — Cream Tartlets — Cream and Fruit Tartlets — Fruit Tartlets — Lemon Cheesecakes — Mincemeat — Orange Tartlets — Strawberry Tartlets
31. 31.American Pies — General Directions — Apple Pie — Cocoanut Pie — Custard Pie — Lemon Pie—I — Lemon Pie—II — Mincemeat — Mock Mincemeat — Pine-Apple Pie
32. 32.Ices — General Directions
33. 33.Cream Ices — *Cream Ice—I — Cream Ice—II — Brown Bread Cream Ice — *Caramel Cream Ice — *Chestnut Cream Ice — Coffee Cream Ice — Fruit Cream Ice — *Strawberry Cream Ice — Tutti Frutti
34. 34.Water Ices — Syrup — *Cherry Water Ice — Frozen Macedoine of Fruit with Champagne — *Frozen Punch — Fruit Water Ice — Lemon Water Ice — Maraschino Punch — Orange Water Ice — *Pine-Apple Water Ice — Raspberry Water Ice — *Strawberry Punch
35. 35.Iced Puddings, Mousses, Parfaits, etc. — *Caramel Mousse — *Chestnut Mousse — *Frozen Fruit — Nesselrode Pudding — *Parfait (Chocolate) — *Parfait (Coffee) — *Strawberry Cream — *Strawberry Mousse — *Vanilla and Chocolate Soufflé — Cream Ice Enclosed in a Hot Soufflé
36. 36.Sugars — Coloured Sugars — Orange and Lemon Sugar — Sugared Fruits
37. 37.Index — Transcriber’s Notes

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